Inhibition of Browning of Fresh-Cut Apples by Flavonoids-Polysaccharides From Pholidota chinensis
In this experiment,the flavonoids and polysaccharides from Pholidota chinensis were extracted by using PEG6000/(NH4)2SO4 biphasic system.The antioxidant activities of flavonoids and polysaccharides in Pholidota chinensis were investigated by DPPH and ABTS radical scavenging assays and inhibition of browning of fresh-cut apples.The results showed that the antioxidant mechanisms of flavonoids and polysaccharides in Pholidota chinensis were different,in which the flavonoids had a better effect on free radical scavenging and inhibition of apple browning,while the polysaccharides only showed a better inhibition of browning of fresh-cut apples.When the concentration of flavonoids of Pholidota chinensis was 100 μg·mL-1,the scavenging rate of DPPH and ABTS free radicals reached 84.9%and 87.0%,respectively;the flavonoids of Pholidota chinensis and polysaccharides and their complexes had a certain positive effect on the inhibition of the activity of apple polyphenol oxidase.This study provides new methodological ideas for the high-value utilization of Pholidota chinensis,and provides new theoretical basis for the development of functional food and preservation of fruits and vegetables.
NETL
NSTL
万方数据
